- 3 tablespoons wok oil (can substitute with canola oil)
- 8 ounces sliced mushrooms
- 1 cup frozen peas thawed, rinsed and drained (can substitute with sautéed broccoli, asparagus, or bok choy)*
- ½ cup green onions chopped
- 4 ½ ounces ramen noodles (not instant) [Note: we use Hakubaku]
- 3 cups water
- 2 teaspoons chopped garlic
- 1 teaspoon minced ginger
- ¼ to ½ teaspoon red pepper flakes
- 1-2 chopped thai green peppers (optional)
- 1 bouillon cube (vegetable or chicken flavor)
- 2 teaspoons hoisin sauce
- 2 teaspoon soy sauce
- ½ teaspoon sriracha sauce (can add up to 2 teaspoons for heat)
- 1 cup protein of choice (pan fried/baked tofu, chopped roasted chicken, shredded pork, or sautéed shrimp)
- Salt and pepper to taste
- Heat 2 teaspoons of oil in a 3 quart saucepan.
- Add mushrooms. Saute till golden brown. Remove and set aside.
- In same saucepan heat remaining 1 teaspoon of oil.
- Add ginger, garlic and pepper flakes. Saute. Don’t burn.
- Add the 3 sauces: hoisin, soy sauce, and sriracha.
- Add the mushrooms and water, along with salt and pepper. Bring to a boil.
- Add the the bouillon cube and noodles.
- Stir, cover and cook for 3 minutes.
- Add the peas. Cover and cook for 3 additional minutes.
- Turn off the stove, and take pot off the stove.
- Add protein and the green onions.
- Stir, cover and let rest for 1 minute.
- Serve in large soup bowls, and enjoy.
*Note: If you are using broccoli, asparagus, or bok choy instead of peas, add them with the protein.
S.C. & N. P. have four decades of experience cooking Indian food. Although Indian food is their specialty, they enjoy being creative in the kitchen while incorporating different flavors from around the world in their dishes. These ladies are passionate about health and fitness and believe healthy dishes can always be flavorful and filling.